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Sunday, 22 March 2015

Recipe: Creme Egg Rocky Road / Easter Chocolate Fridge Cake

After being sick with the flu for what felt like a lifetime (it was in fact a week) and feeling extremely sorry for myself, it's actually nice to have the energy to type up a recipe that I threw together and surprisingly turned out pretty good. Although, this definitely isn't for you if you are on a diet, or suffer from diabetes (sorry Dad).

Over the past few weeks, the internet and the food blogger community have been LOVING Creme Egg Recipes, and I'm pretty sure all avenues have now been explored (I mean Emily from Emily's Recipes & Reviews even came up with a Creme Egg Bakewell Tart!!!). However, I did have this image in my head of some kind of Creme Egg / Easter Chocolate Rocky Road type fridge cake and well, I kind of threw it together and this is how it turned out! Looks good. Tastes good too. Although very chocolatey. (That came from Chris who is #1 chocolate fan). Can it count as a Rocky Road if it has no marshmallows in? Who knows...

If you do decide to give this a go, then please note the portion sizes in the images are ridiculous (but made pretty photos). You only really need half that amount, and even that's being indulgent.

1. In a heavy based saucepan, over a medium heat, melt together the milk and dark chocolate with the butter and the golden syrup until smooth

2. Take off the heat and in a sandwich bag (to stop them going everywhere) crush the biscuits so you have a mix of pieces and powder

3. Add the biscuits and the mini eggs to the chocolate mixture and give it a good stir

4. Take the Creme Eggs and split them in half down the middle, cut each half into three pieces. Repeat with each Creme Egg. Leaving 9 of the little pieces, add the rest to the chocolate mixture and gently mix in.

5. Pour the mixture into a greased and lined square tin and spread over until even. Top with the remaining Creme Egg pieces and leave to set in the fridge over-night.